Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.)

The effect of short-term storage of tomatoes (air temperature 20 degrees C, relative air humidity 55%, air velocity <0.1 m s(-1)) harvested red on the sensory, chemical and physical characteristics was examined on the fourth and seventh day of storage as well as their correlations, Quantitative desc riptive analyses (QDA) with 57 attributes were carried out and consumer pre ference in eight characteristics was outlined. Chemical analyses were refer red to fruit content of reducing sugars and titratable acid, the physical m easurements included color values, deformation and loss of fresh matter. Th e aim of such examinations was to find out, if the quality of red harvested tomatoes could be sustained long enough under typical retailers and home c onditions, which kind of changes took place and were accepted by the consum er. Until the fourth postharvest day, more than one third of the QDA's sens ory attributes as well as the physical and chemical characteristics (except content of reducing sugars) were subject to significant changes. Only the sensory attributes 'mouldy' and 'pulpy' as well as the physical dimension d eformation increased constantly up to the seventh day. Significant relation s were found between the content of acid and attributes of the QDA to smell , flavor and aftertaste (sour, tomato-like, sweet, spoiled sweetish, mouldy ). Likewise significant relations were outlined between fruit deformation a nd descriptive mouthfeel attributes fruit flesh pulpy and fruit flesh firm. The consumers valued 4 and 7 days stored tomatoes in the characteristics f irst impression, appearance, smell, flavor, aftertaste and mouthfeel equal or better than fresh harvested tomatoes. In the characteristic overall impr ession 7 days stored fruits found the lowest acceptance, but they were not rejected. Between the hedonic judgement of consumers of the characteristic firmness whilst chewing and the results of QDA's attributes of mouthfeel si gnificant relations were found. (C) 1999 Elsevier Science B.V. All rights r eserved.